Muffuletta-Style Grilled Cheese Sandwiches
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with Baby Romaine & Pistachio Salad

Muffuletta sandwiches are a specialty of New Orleans cuisine, popularized by the city’s Italian-American population. Here, we’re drawing on the classic to make a unique grilled cheese. Our tasty filling combines celery, green olives and sweet piquanté peppers (a mild, pickled favorite) with a little vinegar. Layered on both sides of the filling, slices of provolone melt down deliciously—and help keep the sandwiches intact as they toast. A salad of tender baby romaine and pistachios offers refreshing crunch on the side.

TIPS FROM OUR CUSTOMERS

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In a medium bowl, combine the olives, peppers, celery, choppedparsley and halfthevinaigrette. Drizzle with olive oil and toss to thoroughly combine; season with salt and pepper to taste.

4
Assemble the sandwiches:

Place the breadslices on a clean, dry work surface. Divide half the cheese between 2 of the bread slices; top with the filling. Complete the sandwiches with the remainingcheese and remaining bread slices.

5
Cook the sandwiches:

In a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the sandwiches and cook 2 to 4 minutes per side, or until the bread is golden brown and the cheese has melted. (If the pan seems dry, add an additional teaspoon of olive oil before flipping the sandwiches.) Transfer to a cutting board.

Tips from Home Chefs

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In a medium bowl, combine the olives, peppers, celery, choppedparsley and halfthevinaigrette. Drizzle with olive oil and toss to thoroughly combine; season with salt and pepper to taste.

4
Assemble the sandwiches:

Place the breadslices on a clean, dry work surface. Divide half the cheese between 2 of the bread slices; top with the filling. Complete the sandwiches with the remainingcheese and remaining bread slices.

5
Cook the sandwiches:

In a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the sandwiches and cook 2 to 4 minutes per side, or until the bread is golden brown and the cheese has melted. (If the pan seems dry, add an additional teaspoon of olive oil before flipping the sandwiches.) Transfer to a cutting board.